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Heart Shaped Ravioli Recipe 5 Easy Steps for Creamy Pink Sauce Delight

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A romantic and fun homemade ravioli recipe featuring heart-shaped pasta filled with ricotta and spinach, served in a luscious creamy pink sauce that blends tomato and cream perfectly.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour, plus extra for dusting
  • 3 large eggs, room temperature
  • 1 tablespoon olive oil (adds elasticity)
  • Pinch of salt
  • 1 cup (240g) ricotta cheese (use whole milk ricotta for best creaminess)
  • ½ cup (50g) grated Parmesan cheese
  • 1 cup (100g) fresh spinach, finely chopped and sautéed (optional)
  • Salt and pepper, to taste
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (240ml) heavy cream
  • ½ cup (120ml) crushed tomatoes (canned or fresh)
  • ¼ teaspoon chili flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • Fresh basil leaves for garnish

Instructions

  1. Make the Dough: Place 2 cups (250g) of all-purpose flour and a pinch of salt on a clean surface. Create a well in the center and crack 3 large eggs into it. Add 1 tablespoon of olive oil. Using a fork, gently whisk the eggs and oil, gradually incorporating flour from the edges. Knead the dough for 8-10 minutes until smooth and elastic. Dust with flour if sticky. Wrap in plastic wrap and let rest for 30 minutes at room temperature.
  2. Prepare the Filling: Sauté chopped spinach in a little olive oil until wilted (about 2 minutes). In a bowl, combine ricotta, grated Parmesan, sautéed spinach, minced garlic, salt, and pepper. Mix well and adjust seasoning. Set aside.
  3. Roll Out the Dough: Cut rested dough into two equal parts. Roll one portion on a floured surface into a thin sheet about 1/16 inch (1.5 mm) thick. Use a pasta machine if available.
  4. Assemble the Ravioli: Place small spoonfuls (about 1 teaspoon) of filling spaced evenly on the dough sheet, about 1 inch apart. Brush around filling with water to seal. Lay second dough sheet on top, press gently to remove air pockets. Use heart-shaped cutter to cut ravioli and press edges firmly to seal. Place on floured tray.
  5. Cook the Ravioli: Bring a large pot of salted water to a boil. Gently drop ravioli in batches, cooking 3-4 minutes or until they float. Remove with slotted spoon and set aside.
  6. Make the Creamy Pink Sauce: Heat 1 tablespoon olive oil in skillet over medium heat. Add chopped shallot and minced garlic, sauté 2 minutes until translucent. Pour in heavy cream and crushed tomatoes. Simmer 5-7 minutes until slightly thickened. Season with salt, pepper, and chili flakes if using.
  7. Combine and Serve: Add cooked ravioli to sauce, gently toss to coat. Cook together 1-2 minutes. Remove from heat, garnish with fresh basil leaves. Serve warm.

Notes

Resting the dough is crucial for elasticity and easier rolling. Use water or egg wash to seal ravioli edges to prevent leaks. Avoid overcrowding ravioli when boiling to prevent sticking. Simmer sauce gently to avoid curdling. For gluten-free, substitute flour with gluten-free blend and use coconut cream instead of heavy cream for dairy-free. Leftover ravioli can be refrigerated for 2 days or frozen uncooked for up to 2 months.

Nutrition

Keywords: heart shaped ravioli, creamy pink sauce, homemade pasta, romantic dinner, ricotta filling, easy ravioli recipe, Italian pasta, Valentine’s Day recipe

Find it online: https://blairrecipes.com/heart-shaped-ravioli-recipe-5-easy-steps-for-creamy-pink-sauce-delight/